Maitre d’Hotel Butter

Ingredients

• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley

Method

1. 1

   Cream the butter, add salt, white pepper, lemon juice, and chopped parsley gradually.

2. 2

   Keep very cold.

3. 3

   Serve with fried fish or broiled steak.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 71. The excerpt below is the record exactly as published.

Maitre d’Hotel Butter. — Cream 2 table- spoons butter, add gradually Viz teaspoon salt, V| teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak. Horse-radish Sauce. — Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse- radish, 1 tablespoon very thick cream. Viz tea- spoon lemon juice. Keep very cold. Mint Sauce. — 1 cup chopped green mint leaves. Viz cup vinegar, V4 cup powdered sugar. Mix 1 hour before serving. ¥ Salads and Cheese MAYONNAI 'E. — Have dishes and in- gredient. very cold. If summer, set dish in pan of pounded ice. In soup- plate or shallow bowl put yolk 1 raw egg, add U teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way un- til 1 cup olive oil is used and dressing is thick and glossy, like a jelly. About 3 tablespoons lemon juice or 2 of vinegar will be needed, ac- cording to its acidity. Always stir in the same directum. Keep covered and on ice until needed. French Dressing. — Mix Vi teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 ta- blespoon vinegar, stirring rapidly until mix- ture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes. Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butter, V<z cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing. — 1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons but- ter, V<z teaspoon powdered sugar, 1 teaspoon salt

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